Le­mony Herb Roast Chicken

AC­TIVE TIME: 15 min. TO­TAL TIME: 21⁄2 hrs. SERVES: 6

Simple Grace - - Sunday Supper -

1 (5 lb.) roaster chicken 2 cubes herb-and-gar­lic sauté

but­ter, like Land O’Lakes

1 tsp. lemon-pep­per

sea­son­ing

2 tsp. minced fresh oregano 1 lemon, zested and juiced

1 Heat oven to 375ºF. Place chicken on rack in low-sided roast­ing pan. Pour 3 cups wa­ter into pan. In bowl, mash to­gether next 3 in­gre­di­ents, 11 ⁄ tsp. lemon juice and 1 tsp. lemon zest. 2 With spoon, gen­tly sep­a­rate skin from breast and legs. Spread half the but­ter mix­ture un­der skin. Pat chicken dry with pa­per tow­els. Spread re­main­ing but­ter mix­ture over skin.

3 Roast chicken 13⁄4 hrs. or un­til thick­est part of thigh is 175ºF and juices run clear. Let sit 20 min. be­fore carv­ing. Strain pan juices; serve with chicken.

Per serv­ing: Cal. 757 Pro. 110g Carb. 2g Fiber 1g Sug. 0g Chol. 346mg Sod. 352mg To­tal fat: 32g Sat. 10g Trans. 0g

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